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About the Dish

  • Russet Potatoes

    Russet Potatoes

  • Kale

    Kale

  • Green Onion

    Green Onion

  • Asiago Cheese

    Asiago Cheese

  • Farm Eggs

    Farm Eggs

  • Onion

    Onion

  • Applewood Smoked Bacon

    Applewood Smoked Bacon

  • Diced Tomato

    Diced Tomato

  • Sorghum Syrup

    Sorghum Syrup

  • All Purpose Flour

    All Purpose Flour

METHOD

1
MISE EN PLACE • Heat oven to warm. • Line a rack with paper towels. • Peel potatoes. Cut potatoes into 1/2-inch dice. • Discard tough kale stems. Chop leaves. • Finely chop green onion. • Beat egg. • Peel, halve and dice 1/2 cup onion. Reserve remaining half for another use. • Finely chop bacon
2
• In a medium saucepan over medium-high heat, cover potatoes with water and 1 teaspoon kosher salt. • When water boils, reduce heat to medium low. Simmer until potatoes are tender, 15-20 minutes.
3
• Place a skillet over medium-high heat. Add bacon. Cook, stirring, until fat is rendered, 4-5 minutes. • Transfer bacon to a plate. Leave fat in pan.
4
• Add onion to skillet. Cook, stirring, until translucent, about 2 minutes. • Sprinkle with flour. Cook, stirring, until flour begins to turn golden, 1-2 minutes.
5
• Stir in tomato and sorghum. Reduce heat to medium-low. Simmer, stirring frequently, until tomatoes nearly disintegrate, 15-20 minutes. • Adjust consistency as needed with a little hot water.
6
In a sauté pan over medium-high heat, warm 1 teaspoon olive oil. Add kale and 1/4 teaspoon kosher salt. Sauté until wilted, 3-4 minutes.
7
• Drain potatoes. • In a bowl, mash potatoes until they are creamy and mostly smooth. • Fold in kale, green onion, asiago and egg. Season to taste with kosher salt and pepper.
8
Form potato mixture into 6 cakes approximately 3-inches in diameter and 1/2-inch thick.
9
• Place a skillet over medium heat. Add 1/4-inch cooking oil. When oil is hot, add pancakes (do not crowd skillet). Cook without disturbing until browned on bottom, about 3 minutes. • Flip and cook until golden, about 3 minutes. • Transfer pancakes to lined rack. Keep warm in oven.
10
• Taste gravy, and adjust seasoning as desired with kosher salt and pepper. • Top pancakes with gravy, and sprinkle with bacon. Enjoy!